Sauteed Wild Mushrooms

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Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

For a great garnish to mushroom soup, float a few sautéed mushrooms in each bowl of soup for visual, textural, and flavor appeal.

SERVES 4 to 6 (Makes 1 to 1 1/2 cups)

TIME 20 minutes

WHY THIS RECIPE WORKS

For a substantial mushroom soup recipe with distinctive, deep mushroom flavor and rich texture, neither too thick or thin, we cooked readily available button mushrooms long and slow, with butter and shallots and then pureed them in a blende...

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